Audit Checklist for Bartender service standards

• Guest was acknowledged within 15 seconds at bar counter, 2 minutes at table with a smile and eye contact.

• Bartender was the first one to speak and extended a warm greeting.

• Was knowledgeable and able to explain special drink promotions, menu items, including all ingredients and preparation.

• Bartender/Server knowledgeable of menu items and was able to suggest menu items.

• Special requests were met with an everything is possible attitude.

• Bartender/Server was able to answer basic questions about the hotel.

• Beverages delivered to tables within 3 minutes of order, 2 minutes at bar counter (unless a speciality beverage).

• Beverages were always served from a service tray unless on the bar counter.

• Beverages were consistent in taste and appearance and served at appropriate temperature.

• Beverage garnishes were fresh, consistent and tasted appealing.

• Measuring device was utilized, portion seemed adequate.

• Wine by the glass was fresh, of good quality. 

• Beverages served consistently in correct glassware.

• Fresh glasses used or offered for additional rounds. 

• Coasters or napkins were used for all beverages, unless serving on a tablecloth.

• Bottled wine was presented, guests were offered a sample and then wine was poured.

• As per hotel policy complimentary snack was provided.

• Additional beverages offered when the first beverage was 2/3 empty.

• Ashtrays were cleared after two filters, new ashtray covered used ashtray.

• Payment was collected within 3 minutes and returned with change within 3 minutes.

• Tables and bar counter was wiped and bussed within 1 minute at bar counter and 5 minutes at table after guests departed. 

• Staff remained alert during service, anticipated guest needs, was courteous and articulate.

• The speed of service adapted to the environment and the needs of the guest.

• Bartender/Server was the last one to speak (kind comment, invitation to return, etc.) and guest was thanked.

• Staff did not congregate or engage in personal conversation with other staff, no horseplay.

• Server was the last one to speak (kind comment, invitation to return, etc.) and thanked the guest.

• Staff well groomed, uniformed, nametag was present.